Keto Chocolate Chip Cookie Dough Bites

Everybody loves cookie dough (even just secretly)! However, regular cookie dough is an absolute no-no on a gluten-free keto diet. But don’t despair; there are many keto cookie dough recipes out there — to bake cookies or indulge as is. Here is my carefully developed 5-ingredient take, with flavorful dark chocolate chips and rich macadamia butter that pamper your tastebuds like there’s no tomorrow!

How to make these Keto Chocolate Chip Cookie Dough Bites

Making these palatable bites — or in fact, fat bombs — is simple: just melt all ingredients except chocolate chips, let cool until room temperature, add the chips, and press into a small glass or ceramic dish. Refrigerate, and cut into pieces. That’s it! Super duper simple.

Just one note: it’s important to let the melted mixture cool down to room temperature before adding the chocolate chips. You might guess why; if you add the chocolate chips to a too-warm mixture, they will melt.

That’s it, let’s take a look at how to prepare these mouth-watering keto cookie dough bites:

Take a microwave-safe bowl or a small saucepan.

Add 4 oz (115 g) coconut manna…

…2 oz (60 g) macadamia nut butter (I use homemade)…

…2 tablespoons coconut milk…

…and 20 drops (or to taste) alcohol-free vanilla stevia.

Heat in a microwave oven for about 30 seconds (or over low heat on a stovetop if you use a saucepan), until the coconut manna is melted.

Mix…

…until smooth dough forms. Let cool to room temperature (important!).

Add 1/4 cup (60 ml) of extra-dark chocolate chips. My chips have 85% cocoa solids.

Mix with a spoon until well combined.

Press the dough into a 4×4-inch (10×10 cm) glass or ceramic dish.

Level the surface with a spatula.

Cover with plastic wrap. Refrigerate for 1—2 hours, or until set.

Once set, remove the plastic wrap.

Cut into 16 pieces with a sharp knife.

Remove the pieces from the dish with the help of the knife.

Serve immediately. Store the leftovers in the fridge for up to 1 week (though I bet you’ll eat them far before that!)

Yum!

How I came up with this easy keto recipe

Usually, my ideas have been hanging on my to-do list for months or even years before I manage to transform them into recipes. This idea, however, popped into my mind a couple of weeks ago.

It all started from thinking of something small, sweet, and delicious. I had written Halva Dough Balls on my idea list long ago, but now the idea of Keto Brownie Bites hit me suddenly.

I was already thinking of the ingredients for my Keto Brownie Bites, when I realized: why not combine the best parts of those two recipe ideas and make Keto Chocolate Chip Cookie Dough Bites!

Now, that sounded ultimately delicious! And yet, so common; I bet there are no recipe developers in this world who wouldn’t have made a recipe for Chocolate Chip Cookie Dough!

Halva Dough Balls would have used tahini, aka sesame seed butter, which is quite strong after all. So, I decided to use another nut butter with a milder taste. But which one?

After a short pondering, I chose macadamia nut butter. Macadamias are very popular among ketoers, thanks to their high-fat and low-carb content. Moreover, they are really mild and make great butter.

I had macadamias, so I would absolutely make the nut butter myself. Like that, it would be super fresh, I contemplated.

I also had extra dark chocolate chips, which were just perfect for my recipe.

As I have made these kinds of sweet balls and bites before — and also Keto Halva — I knew I also needed coconut manna, i.e., coconut butter, to create the ultimate dough taste and mouthfeel.

For sweetener, I first opted for caramel-flavored monk fruit drops but soon realized that, of course, cookie dough must have a vanilla taste. Therefore, I chose vanilla stevia drops to sweeten my tidbits.

From my previous experiments, I also knew that I needed a dash (or a bit more) of coconut milk because it stiffens the consistency into a cookie dough-like substance when stirring the hot, melted mixture.

Now, I had all the ingredients, and next, I calculated the measures. Once again, based on my previous experiments, I was pretty sure how much to use each ingredient, so I took photos while doing my first experiment.

Excitedly, I tasted the first bite after impatiently waiting for about an hour to let the bites set. I actually put the dish outside because the weather was so cold, so it shortened the setting time, which greatly pleased my impatient nerves.

Oh boy, the cookie dough bites tasted heavenly! The consistency was sturdy but not hard, and the bites held well together. The texture was melt-in-the-mouth with a delicious, crunchy contrast of dark chocolate chips. And the taste was so celestial that I simply had to close my eyes and sigh from the pleasure!

I’m sure you will fall in love with these keto-friendly cookie dough bites and enjoy every bite of them!

Here’s the recipe for you to enjoy:

Continue to Content

5-Ingredient Keto Chocolate Chip Cookie Dough Bites

Yield: 16

Prep Time: 15 minutes

Additional Time: 2 hours

Total Time: 2 hours 15 minutes

Everybody loves cookie dough (even just secretly)! However, regular cookie dough is an absolute no-no on a gluten-free keto diet. But don't despair; there are many keto cookie dough recipes out there — to bake cookies or indulge as is. Here is my carefully developed 5-ingredient take, with flavorful dark chocolate chips and rich macadamia butter that pamper your tastebuds like there’s no tomorrow!

Print

Ingredients

• 4 oz = 115 g coconut manna
• 2 oz = 60 g macadamia nut butter
• 2 tablespoons coconut milk
• 20 drops (or to taste) vanilla-flavored stevia drops
• 1/4 cup = 60 ml extra-dark chocolate chips

Instructions

1. Combine all ingredients except the chocolate chips in a microwave-safe bowl or in a small saucepan.
2. Heat in a microwave oven for about 30 seconds (or over low heat on a stovetop if you use a saucepan), until the coconut manna is melted.
3. Mix until smooth dough forms. Let cool to room temperature.
4. Add the chocolate chips and mix with a spoon until well combined.
5. Press the dough into a 4x4-inch (10x10 cm) glass or ceramic dish. Level the surface with a spatula.
6. Cover with plastic wrap. Refrigerate for 1—2 hours.
7. Cut into 16 pieces with a sharp knife. Remove the pieces from the dish with the help of a knife.
8. Store in the fridge for up to 1 week (though I bet you'll eat them far before that!)
   

Recommended Products

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• 
  Pascha Organic Bitter Sweet Chocolate Baking Chips 85% Cacao, UTZ, Gluten Free, Non GMO, 8.8 Ounce (Pack of 6)
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  Low Sugar, So Simple: 100 Delicious Low-Sugar, Low-Carb, Gluten-Free Recipes for Eating Clean and Living Healthy
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  Raw Deluxe Macadamia Nuts - 2 lbs - Shelled & Unsalted Premium Quality Kosher Raw Macadamia Nut Snack Pack By We Got Nuts - Natural Gourmet Fresh Macadamia Nuts Bulk - Packed In A Resealable Pouch Bag
• 
  Native Forest Simple Organic Unsweetened Coconut Milk, 13.5 Fl. Oz. (Pack Of 3)
• 
  365 by WFM, Coconut Milk Organic, 13.5 Fl Oz
• 
  NuNaturals Plant Based Vanilla-Alcohol Free Stevia Extract Drops - All Natural Liquid Sweetener
• 
  Nutiva Organic Coconut Manna Puréed Coconut Butter, 15 Ounce (Pack of 2) | USDA Organic, Non-GMO | Vegan, Gluten-Free, Keto, Paleo | Creamy Superfood Spread to Boost Smoothies & Oatmeal
• 
  Kevala Organic Coconut Butter 3.5 Lbs (56oz)

* 85% chocolate used in calculations.

Tips for Variations

These bites are very easy to vary. Maybe the easiest way is to add natural flavorings, like almond flavoring or orange flavoring.

Another easy and fancy way is to use flavored sweeteners. My initial idea, caramel-flavored monk fruit drops, would undoubtedly be a scrumptious choice, but for example, chocolate-flavored stevia drops, coconut-flavored stevia drops, pumpkin spice-flavored stevia drops, or toffee-flavored stevia drops — or monk fruit drops sound all like amazing sweetener options to me.

Talking about sweeteners, other natural keto-friendly sweeteners, in addition to stevia and monk fruit, are allulose and erythritol. So, you can use either of those (erythritol in a powdered form) to sweeten these bites. Don’t forget to add some natural vanilla extract!

Instead of macadamia butter, you can use almond butter that is made from blanched almonds. I’m certainly going to try a version with raw tahini, as I totally adore the taste of tahini and halva.

One irresistible variation is to add chocolate chips to the warm dough mixture. Like that, they melt a bit, and you’ll end up with beautifully marbled bites. Mmmmh!

You can see that I’m in the Valentine’s Day mood here with my photo props. You can make these bites as cute hearts by pressing the soft dough into silicone heart molds and proceeding as instructed with refrigerating and removing the hearts from the mold.

If you prefer Keto Chocolate Chip Cookie Dough Balls, you can shape the bites into ball shapes. It’s best to do the shaping once you have made the bites. Like that, you’ll end up with the same-sized balls. Aren’t they just adorable!

General prattling

I have been at home the whole week and working a lot. I’m still running the 6-week well-being course (in Finnish), half of which has now passed. I’m creating new material all the time, so nothing has been ready beforehand. I was basically creating next week’s material and studying nutrition even more profoundly — even though I love to study nutrition every day, now I have done it even more intensely.

I’ve read and listened to interesting books from Dr. Cate Shanahan (Deep Nutrition and The Fatburn Fix), Robert H. Lustig (Metabolical), prof. Ben Bikman (Why We Get Sick), Dr. Anna Lembke (Dopamine Nation), and I have also listened to podcasts and watched videos from Bart Kay, who is a declared carnivore eating only muscle meat, and Dr. Ken Berry, who is a competent and entertaining family doctor with his “beef, bacon, butter, and eggs” approach. And, I’ve naturally utilized all those six books (including my Low Sugar, So Simple book), which I have written in the past. I just love to learn things!

Actually, my diet has been more carnivorish — or ketovore — this week, and I’m going to continue with a full carnivore approach for some time. I will be traveling next week, so I will make sure to carry my sardines and beef jerky with me!

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Chocolatey Strawberry Pops (Vegan) 5-Ingredient Dairy-Free Keto Chocolate and Hazelnut Truffles Dairy-Free Keto Mint Chocolate Truffles Chewy Ginger Cookies (Egg-Free)